Spiced Broccoli and Cheddar Cake

I sit here, writing this post and I am sure my Hubby is downstairs devouring what's left of this broccoli cake.  I haven't seen him in a while and it's just too quiet down there.  I don't blame him though.  It is the perfect snack.  Hauntingly spicy, savory cake, studded with cheddar and perfectly cooked broccoli.  It would great as a part of a brunch or lunch menu too.

Spiced Broccoli and Cheddar Cake
Inspired by the NY Times article about French Cakes Sales


Notes:  Make sure to leave a couple of inches on your broccoli stalks.  You want to tuck the broccoli into the batter and have it go throughout.  The cake is best the day it is baked but try it toasted if it has dried out a bit by day two or three.


Ingredients: 


1 3/4 cups cake and pastry flour (can use all-purpose)
2 tsp baking powder
1 tsp curry powder
1 tsp turmeric
1 tsp sea salt
1/4 tsp black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
2 cups cheddar cheese, shredded
2 cup of broccoli florets


Preheat oven to 350 degrees.  Butter a loaf pan.

Whisk together the flour, baking powder, spices, salt and pepper.

Whisk eggs, milk and olive oil in a separate bowl.

Fold the wet ingredients into the dry until just combined.  Fold in 1 1/2 cups of the cheese.  Transfer the batter to prepared pan.  Insert broccoli stems (florets on top)  into the batter,  pushing them towards the bottom of the pan.  Sprinkle remaining cheese on top.

Bake for 30 to 40 minutes or until a cake tester inserted (into the cakey parts) comes out clean.  Cool for 5 to 10 minutes then run a knife around the edge of the cake to release it and turn the loaf out onto a cooling rack.  Once cooled for at lest 30 minutes, cut into slices with a serrated knife.  Slices can be cut in half for appetizers.  Serve warm or at room temperature.

Makes 1 loaf.